Rainbow salad with lemon ginger almond dressing

Ingredients

3-5 leaves chopped purple cabbage (or to taste)

3-5 leaves of shredded iceberg lettuce (or to taste)

1 -2 diced tomatoes

1 can of organic chickpeas (from a can – drained)

1 avocado

Black sesame seeds (to taste)

Lemon ginger almond dressing:

2 tablespoons Forty Thieves Almond Butter

2 fresh garlic cloves – crushed

2 tablespoons grated ginger

1 tablespoon soy sauce

juice of 1 lemon

1 tablespoon sesame oil

salt and pepper to taste

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Method:

Chop up all the veggies and segment on a large dish. (We love pairing complementary colours like purple cabbage and orange carrot for a brighter plate.)

Add all dressing ingredients into food processor and blend for 2-4 minutes. Dish into a small dish side or stir through salad to serve.

-Recipe by Forty Thieves

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